Sometimes you just feel like the basics or love the idea of a one pot no fuss dish. My ultra-gooey mac ‘n’ cheese is just the answer (you may need more than one pot though). Use flavourful cheese along with good melting cheese to get it gooey. A lot of households have salt and pepper on the table – in our household hot sauce also makes an appearance if my family suspects a dish looks bland and I hate the thought that my food will get doused in hot sauce for extra flavour. For chilli lovers, I have already incorporated hot English mustard and hot sauce into the recipe.
I have made this with both gluten and gluten free (Barilla) pasta and both are delicious. The gluten free packet is 350g and I didn’t alter the proportions.
My recipe has been adapted from Kenji Lopez Alt’s book “The Food Lab”.
400g elbow macaroni
400ml evaporated milk
2 large eggs
1 teaspoon hot sauce or to taste
1 tablespoon hot English mustard